There’s nothing like homemade marshmallow cream. It is everything we love about marshmallows yet creamy and soft. The word “heavenly” comes to mind when I think about dipping a spoon into this marshmallow cream goodness.
Last weekend my mom and I were shopping some of our favorite crafting and discount stores when I happened upon the most wonderful book titled ‘Marshmallow Madness’ by Shauna Sever. You might remember that right before Christmas, we made some peppermint marshmallows and I became instantly hooked on the idea of making my own.
I was inspired to try my hand at making some homemade marshmallow cream and am so pleased with the results. You will never buy a jar of marshmallow fluff again, after you’ve tried this recipe.
This recipe is what I use to fill my Red Velvet Whoopie Pies. You’ve got to give those a try!
If you’ve never made your own marshmallow fluff before, prepare to have sticky fingers. You won’t be able to resist dipping your fingers in for a taste.
Homemade Marshmallow Cream Recipe
There’s nothing like homemade marshmallow cream. It is everything we love about marshmallows yet creamy and soft. The word “heavenly” comes to mind when I think about dipping a spoon into this marshmallow cream goodness. You’ll never buy marshmallow fluff in a jar again.
I have big weekend plans for this marshmallow cream and have a feeling I will be whipping up a lot more of it. I can’t wait to dollop some over a bowl of ice cream. What would you use this marshmallow cream for?
For your convenience, there is a printable version of this recipe at the bottom of the page.
Recipe Ingredients
the syrup
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/8 teaspoon salt
the fluff
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
the mallowing
1 1/2 teaspoons pure vanilla extract
Marshmallow Cream Directions
Stir together the sugar, light corn syrup, water, and salt in a small saucepan over high heat. Boil, stirring occasionally, until it reaches 240 degrees.
Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Start whipping the egg whites to soft peaks on medium speed.
When the syrup is reaches 240 degrees, set the mixer to low and slowly drizzle a tiny bit of syrup, a couple tablespoons’ worth, into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup and then increase the speed to medium-high. Beat until the marshmallow cream is stiff and glossy, 7 to 9 minutes; toward the end of the beating time, beat in the vanilla. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Heavenly Homemade Marshmallow Creme
Equipment
- candy thermometer
- mixer
Ingredients
- the syrup
- 3/4 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/8 teaspoon salt
- the fluff
- 2 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- the mallowing
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Stir together the sugar, light corn syrup, water, and salt in a small saucepan over high heat. Boil, stirring occasionally, until it reaches 240 degrees.
- Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Start whipping the egg whites to soft peaks on medium speed.
- When the syrup is reaches 240 degrees F, set the mixer to low and slowly drizzle a tiny bit of syrup, a couple tablespoons' worth, into the egg whites to warm them. (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup and then increase the speed to medium-high. Beat until the marshmallow cream is stiff and glossy, 7 to 9 minutes; toward the end of the beating time, beat in the vanilla. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
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Oh, my goodness! I might have died and gone to heaven! I was just thinking of all the sinful things I wanted to bake this weekend… and then realized I didn’t have a jar of marshmallow cream (I never keep it on hand… blech!). I too am head over heels for homemade marshmallows and know this will taste just as amazing!! Thanks for indulging my geeky DIY obsession. 🙂
This sounds very similar to White Mountain Frosting. It’s sooo good on Chocolate Cake or cupcakes. Marshmallow cream is delicious on peanut butter chocolate ice cream.
That looks amazing. We’ll be giving it a go!
OK, I think I just died and went to heaven!
sounds so good!! Never thought to make my own!!
This is awesome! Pinning to try later! Thanks, I found you from Six Sister’s Stuff. 🙂
I use marshmallow cream in fudge and it’s delicious but I bet homemade would make it even better. I’d love for you to come over and join my Finding the Pretty & Delicious Linky Party.
http://www.yourhomebasedmom.com/finding-the-pretty-delicious-linky-party-2/
My aunt uses egg white powder so we don’t have to worry about the raw egg in her fluff. Sooo good! I’m totally trying this recipe 🙂
looks so good wish I had some now…
I’ve never made my own marshmallow creme, looks like fun. I’m thinking a s’mores cake with this in between layers of chocolate cake!
is this like Fluff ’cause i never tried that one , this sounds good
sibabe64 at ptd dot net
I haven’t made marshmallow cream in ages. This recipe brings back all the memories of how delicious it is and how many ways it can be used- if ther is any left over
How much does this make?
This recipe yields about 2 cups.
Hi Angela!
Thanks so much for finding me, so I could find YOU! Your fluff looks fab. I still can’t keep from putting half in my face directly from the bowl every time I make it!
Thanks Shauna! I was thrilled to find your book at the craft store, and look forward to trying many more of your wonderful recipes. 🙂